Roasted Rosemary-Lemon Chicken

Rosemary-Lemon Roast Chicken
Prep: 15 minutes
Roast: 1 hour 15 minutes

All you need is four ingredients for this simply delicious garlic-rosemary roasted chicken.

Ingredients:
1 3-pound broiler-fryer chicken
2 cloves garlic, minced
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 medium lemon
Salt
Instructions
1. Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
2. Skewer neck skin to back. Tie legs to tail; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degree F and drumsticks move easily in their sockets, brushing occasionally with drippings.
Makes 6 servings.

Nutritional facts per servingcalories: 209 , total fat: 8g , saturated fat: 2g , cholesterol: 96mg , sodium: 93mg , carbohydrate: 1g , fiber: 0g , protein: 31g

Notes: I used 3 small lemons instead of 1 med. sized lemon. I also increased the garlic and rosemary by 1 teaspoon. All it did was provide a stronger lemon flavor.